Barbecued chicken can be a challenge. You know the scenario — burned skin and meat red at the bone. But there's a secret to cooking the chicken through and getting crispy golden brown skin that has everyone asking for seconds. It's grilling chicken pieces over indirect medium heat until juices run clear, then moving them over direct heat to crisp and colour. You can buy the chicken whole and cut it up, or opt for parts and choose any combination you like. In our Test Kitchen, thighs rule! They are meaty and taste better than white meat, and there's less risk overcooking than with breasts.
- Portion size 6 servings
- 2 tablespoons wine vinegar
- 4 green onion chopped
- 4 cloves garlic
- 2 jalapeño pepper seeded and chopped
- 1/2 cup packed fresh basil leaf
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon hot pepper flakes
- 3 1/2 lbs chicken thigh wings, drumsticks and breasts
In food processor and scraping down side a few times, whirl together green onions, garlic, jalape?eppers, basil, oil, vinegar, salt, paprika and hot pepper flakes until loose paste forms. Scrape into large bowl.
Trim any visible fat or loose skin from chicken. If desired, cut breasts on diagonal into 2 pieces. Add chicken to basil paste and toss to coat. Cover and marinate in refrigerator, turning occasionally, for at least 6 or for up to 12 hours.
Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes. Using rigid lifter, turn and grill until juices run clear when chicken is pierced, about 20 minutes. Using lifter, move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden brown, about 5 minutes.